Since it has been quite toasty here in Kansas for the past several weeks, the cooking has been far less adventurous. Sorry, but I just cannot bring myself to turn on the oven when it's 110 degrees outside! (Though it might be fun to try one of those baking on the sidewalk ideas) The poor a.c. can barely keep up as it is, I don't feel the need to add to it's distress.
|See how pretty the backyard looks?|
|Yes, that REALLY does say "21 inches." How long has it been since it rained anyway?|
So there have been a lot of quick heat up meals and stove top things like Sloppy Joes. That's not really blog-worthy food. But there is one recipe which has become my go-to recipe for when I'm just not in the mood to cook or oops! We're out of food 'cause I forgot to go to the store! (c'mon, you know it happens to you too) This recipe was kind of a happy accident several years ago.
1 cup of rice
1 can of black olives (coarsely chopped)
1 can of re-fried beans
1-1 1/2 cups of salsa (your choice)
Cook the rice (I use instant rice because I like to cheat), I drain the liquid from the can of black olives and cook the rice in that instead of water. The black olive liquid should be 1 cup. Every time I've bothered to measure this, it's come out close enough to 1 cup that I've quite measuring and just dump it in.
While the rice is cooking, coarsely chop the black olives. When the rice is done, add the olives, beans and salsa. To be honest, I've never measured how much salsa I use, I just dump it in there until it looks good. I use "On the Border" salsa in medium, feel free to use whatever you like. Stir it all together and heat for about 3 more minutes, stirring occasionally. Go find the tortilla chips and dig in!